Method for reducing malodor of chondroitin

Abstract

The present invention relates to a method of removing or masking odor associated with chondroitin derived from marine life. The method comprises blending the chondroitin with citric acid, silicon dioxide, and optionally a flavorant to yield a substantially non-malodorous blend.

1. A method of removing or masking odor associated with chondroitin derived from marine life, said method comprising blending said chondroitin with citric acid and silicon dioxide to yield a substantially non-malodorous blend. 
     
     
       2. The method as defined in  claim 1 , wherein said chondroitin is chondroitin sulfate. 
     
     
       3. The method as defined in  claim 1 , wherein said chondroitin is chondroitin sulfate derived from shark cartilage. 
     
     
       4. The method as defined in  claim 1 , wherein the amount of citric acid in said blend ranges from about 0.5 to about 10 percent by weight based upon 100 percent by weight of total blend. 
     
     
       5. The method as defined in  claim 4 , wherein the amount of citric acid in said blend is about 1.5 percent by weight, based upon 100 percent by weight of total blend. 
     
     
       6. The method as defined in  claim 1 , wherein the amount of said silicon dioxide in said blend ranges from about 0.01 to about 2.0 percent by weight, based upon 100 percent by weight of total blend. 
     
     
       7. The method as defined in  claim 6 , wherein the amount of said silicon dioxide in said blend is about 0.2 percent by weight, based upon 100 percent by weight of total blend. 
     
     
       8. The method of  claim 1  wherein the blend contains a flavorant. 
     
     
       9. The method as defined in  claim 8 , wherein said flavorant is selected from the group consisting of natural flavorants, artificial flavorants, or a combination thereof. 
     
     
       10. The method of  claim 8  wherein the flavorant is present in amount up to about 10 percent by weight, based upon 100 percent by weight of the total blend. 
     
     
       11. The method of  claim 8  wherein the flavorant is present in an amount of about 3.3 percent by weight, based upon 100 percent by weight of the total blend. 
     
     
       12. The method of  claim 1 , wherein said blend further includes glucosamine or a salt thereof. 
     
     
       13. A method as defined in  claim 12 , wherein the weight ratio of glucosamine or salt thereof to chondroitin sulfate is about 5:4. 
     
     
       14. The method of  claim 1 , wherein said citric acid and silicon dioxide are preblended prior to contacting said chondroitin.